Singapore Noodles

as u can see, i am obviously an accomplished chef.

but there's a small problem.
the noodles, instruction said to boil for 45 secs, run under cold water, and then fry w other ingredients.
45 secs was alil too short for me, so i gave it about 90 secs.
overall it was nice, but the thing is, the noodles felt abit hard for my liking.

so im guessing, its either:
1) i boiled for too long
2) i fried for too long

any advice please? (all advice from andrew is welcomed, and will be taken seriously)